It’s that time of the year when I can spend hours and hours in the kitchen, cooking up a storm! Alas, there is still all the other work to be taken care of, homework to be done, school projects to be given in and so while I crave a slow cooking day, most days it’s about quick recipes. Though nothing to feel bad about fudge right? So here it is my super fast and healthy Vegan Almond Fudge!
I did start this morning with all the good intentions to make almond butter to slather on my toast. Before I knew it, in went cocoa powder, coconut oil and some maple syrup..and I was staring at this totally decadent mixture in no time!
At this point, I could’ve made bliss balls too out of this “batter”, but somehow, fudge seemed to be calling my name, so it was scraped out in the smallest pie pan I had. It set up in an hour or so in the refrigerator and boy, I got a luscious delicious treat just like that!!
I like a deep chocolate flavor, without the cloying sweetness in all my goodies. This one fit the bill perfectly. I would probably increase the coconut oil by another tablespoon to make this fudge a bit more velvety. Until then, I’m perfectly satisfied eating it as is for my dessert!
A word of caution, while this is made with healthy ingredients, it is also quite rich. A square or two would go a long way in satiating that sweet tooth..all about that balance remember!
- This fudge needs to be stored in the refrigerator as our weather is still not cool enough to keep it firm at room temperature.
- Use a smaller pan if you want thicker pieces of this fudge. Or just double the quantity! 🙂
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Vegan Almond Fudge
- 1 1/4 cup Roasted Almonds
- 2 Tbsp Cocoa Powder
- 1.5 Tbsp Coconut oil
- 4 Tbsp Maple syrup/honey
- 3 Tbsp Roughly chopped pistachio & Pumpkin seeds optional
- 1 Tbsp Roughly chopped Pumpkin seeds For topping, optional
- 1/2 tsp Sea salt For topping, optional
- Combine almonds, cocoa powder, coconut oil and maple syrup in your food processor or blender. I used my blender.
- Blend it all for almost 10-15 minutes. Do turn off the machine for a few seconds in between, so it doesn't get too heated up.
- You should get a pasty sort of a mixture, like a nut butter. Taste and adjust for sweetness. Remember, as the mixture will cool, it won't taste as sweet as its tasting now.
- Add the pumpkin seeds and pistachios if you're using. Scrape out in a flat dish, 6" in diameter. Spread it evenly and sprinkle any toppings of your choice. I used pumpkin seeds and smoked sea salt.
- Refrigerate for 3-4 hours till set firmly. Cut into small cubes and enjoy!